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"Bizarre Foods America"

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TRAVEL CHANNEL SERVES UP A DOMESTIC PLATTER OF ANDREW ZIMMERN IN "BIZARRE FOODS AMERICA" PREMIERING TUESDAY, JANUARY 24, 2012 AT 9:00 P.M. ET/PT

In 3 months, pulled guinea pig, roasted alligator, and lamb tongue will cause Andrew Zimmern, the James Beard Award-winning TV personality, chef, food writer and teacher, is back taking viewers to the backyards of America while exploring the bizarre melting pot of exotic and familiar cultures our nation has to offer.

The premiere episode of "Bizarre Foods America" with Andrew Zimmern transports viewers to the Twin Cities - Minneapolis and St. Paul, Minn., to encounter some of the most progressive and passionate food producers in the country. Always willing to try new things, Zimmern heads outdoors to get a real taste of how Midwesterners catch their comfort food. First, a trip to the river to capture a snapping turtle that's butchered and served deep fried. Then, Zimmern tries his first shot at bow fishing and learns that carp, the fish many foodies consider garbage, can be delicious!

Zimmern turns the heat up on the out-of-the-ordinary cuisine in his adopted hometown when he judges the cook off at the local VFW where the elk and wild rice hot dish is deemed the winner. He also discovers a few local restaurant favorites including a twist on the traditional "Juicy Lucy" burger - a cheese burger where the cheese is inside the burger, a brined and breaded duck testicles appetizer, and a few new dishes using a product known as meat glue.

"I'm really excited about the new season of 'Bizarre Foods' focusing on telling the stories of hidden cultures and unusual foods found right here in the U.S.," said Zimmern. "It turns out, people are most curious about what is happening right under their own noses, even in their own neighborhoods."

Throughout the series, Zimmern crisscrosses the United States stopping in cities including Austin, Boston, Detroit, Las Vegas, Los Angeles, Miami, New Orleans, San Diego and Seattle helping viewers relate to the traditional foods passed down by immigrants to modern dishes born and bred by American innovation. He discovered the quirky subcultures, the enduring traditions and the ways we feed ourselves in America.

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Pulled guinea pig, roasted alligator, and lamb tongue! Andrew Zimmern, the James Beard Award-winning TV personality, chef, food writer and teacher, is back and this time marks the first time an entire season is dedicated to taking viewers to the backyards of America while exploring the bizarre melting pot of exotic and familiar cultures our nation has to offer.  Who better to discover this red, white and unusual smorgasbord than Andrew Zimmern?

"I'm really excited about the new season of 'Bizarre Foods' focusing on telling the stories of hidden cultures and unusual foods found right here in the U.S.," said Zimmern. "It turns out, people are most curious about what is happening right under their own noses, even in their own neighborhoods."

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This new series will debut on Jan. 23, in 2 weeks.

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see below

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It's here. Andrew Zimmern has taken his act to various metro areas around the country, starting with Minneapolis/St. Paul where he as a former New Yorker now lives. He started the inaugural program with a cookoff of 100 "hot dishes" in a basement of a church with $100 prizes for dessert and hot dish. Andrew served as a judge with a frequent contestant and with an older woman who lives for hot dish. The judges were obligated to sample each of the 100 dishes and grade each one. Then they had to agree on a winner in each category. That was not hard because an elk with wild rice dish stood out and a liquid nitrogen frozen raspberry jello did too. They each won the prize.

Andrew started a dialogue with the husband of the elk winner and he got invited to their farm to view their herd. That only lasts so long, so they went on to hunt and butcher  snapping turtle. That is not something I would want to do.

A Different set of hunters were trying to help clear the lakes of invasive carp by hunting at night. they caught some and then sent them for special brining and other processing to make them edible.

St. Paul is the center of the Hmong people from the Vietnamese Highlands (who would have guessed that it was not Los Angeles?). They have their own market that is set up multiple times each week. Bitter bamboo soup there is bitter and famous.

Andrew offers his services to the restaurant Haute Dish to prepare one special hot dish as chef. He uses a lowest level of mixed offal (pig intestines, pig uteruses, goat liver), then a middle layer of watercress and pea puree that was not the traditional cheesy one, plus top layer of tater tots (that fits the mold of hot dish).  His fellow judges from the hot dish competition were particularly invited to come and sample it. The younger one found it not traditional with a cheesy second layer. The older woman rated it "9" out of "10".

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